Lemon Custard Cups (French Almond Pastry) is a traditional American recipe for a dessert of lemon-flavoured egg custard baked in a custard cup (ramekin). The full recipe is presented here and I hope you enjoy this classic American version of: Lemon Custard Cups.
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Custard cups are the American name for ramekins and are called after the flavoured custard desserts, such as this one, that are typically baked in them.
Ingredients:
2 tbsp butter
200g sugar
4 tbsp plain flour
1/2 tsp salt
5 tbsp lemon juice
freshly-grated zest of 1 lemon
3 eggs, separated
360ml milk
Method:
Cream together the butter and sugar until pale then mix in the flour, salt, lemon juice and lemon zest. Beat together the egg yolks and beat into the creamed mixture along with the milk. Add the egg whites to a clean and dry bowl and beat until stiff. Gradually fold into the milk mixture then pour the resultant mixture into 6 well-buttered custard cups (ramekins).
Set the ramekins in a roasting tin then add cold water so that it comes half way up the sides of the ramekins. Transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until the custards are set through and golden brown on top. Serve hot or cold.
